Mini Coconut Meringues
Gorgeous meringues that are gooey on the inside, with a hint of coconut and almond. Serve with a tropical flavoured sorbet for a special but light summer dessert.
Ingredients
Serves: 12
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 3/4 cup (90g) icing sugar
- 4 tablespoons desiccated coconut
- 1/4 teaspoon almond essence
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Preheat oven to 120 degrees C.
- In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at a time, beating until sugar is completely dissolved. Whites should stand in stiff glossy peaks. With a silicone spatula, gently fold in coconut and almond essence until mixed.
- Drop mixture by rounded teaspoonfuls onto large baking tray about 2.5cm apart.
- Bake 1 hour or until dry. Remove to a wire rack to cool.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(38)
Reviews in English (36)
Altered ingredient amounts. These were great! I doubled the recipe as I had 4 egg whites to use up. Also doubled the amount of coconut after that. They turned out perfectly. - 21 Jul 2008
These were very good, I enjoyed them a lot. I don't think I will add the almond extract next time though. - 21 Jul 2008
MY HUSBAND LOVES THIS RECIPE HE MAKES ME MAKE IT FOR HIM ALL THE TIME - 21 Jul 2008